Wetherspoons for breakfast, and other food service menu design ideas

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When is a pub not a pub?

Pubs have gone through a huge evolution in the past 17 years that I have legally been frequenting their ilk. To ask a broad range of people how they use their local pub you will get an equally broad answer. From not using the pub at all to frequenting it for games nights, BBQ's, live bands, christenings, karaokes, great food, and craft beers the expectations of a pub is as varied as the punters

But how many people consider the pub a destaintion for breakfast? 

Breakfast and other food service menu design ideas

Allegedly one pub chain is the fifth most popular food service location for breakfast JD Wetherspoons featured in the UK Guardian which effectively asks the question when is a pub not a pub?

Breakfast menu design ideas

The above article details how a chain of 1000+ pubs is focusing on growing it shares of an ever expanding meal time in the food market. Breakfast. But what additional opportunities are their for your catering B2C business to expand its menu design ideas?

For any food service business with the fixed costs of rates, rent etc it makes nothing but sense to have the premises open and selling for as much of the day as possible. 

Granted it can be a human resources challenge to get staff to cover extended opening hours, you could argue service levels might be a challenge or even having the down time to clean or maintain both front and back of house. 

But with fixed costs being well, fixed, what opportunities does your business have to extend your hours of service and increase potential revenue streams. 

If you need some menu inspiration for different times of the day you could do worse than to check out our course page full of recipes ideal for anytime of day 

What meal times are missed opportunities?

My local cafe has started to promote once a month tapas nights. This menu design ideas is personal for the cafe owner who is married to a Spanish lad but the same theory applies to any business. Can you create a special food service event or use your premises as a destination at times of the day, week or month where traditionally your business is not as strong?

I would love feedback if you are making a success of moving into a non traditional time for your food service business or if you are going the other way by reducing opening hours to focus on quality over quantity 

  See our range of catering supplies </p

I am 3rd generation sauce man, so the business is in my blood. Does that explain my low cholesterol? My principal role is marketing manager of Rich Sauces but I also regular help with testing, sampling, any general duties are gladly undertaken.

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Guest Monday, 22 October 2018
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